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Post by Catbatty on Apr 30, 2017 2:09:22 GMT -5
Husband is on a bread kick. This weekend he made one (beginner) recipe and split it into 2 little loaves. It was a 3-day rise kind of bread. (Or we could have baked it sooner, optional...but Baker is about maxing out flavors.) We enjoyed it. Yum. It's the second recipe in Josey Baker Bread, by Josey Baker : www.amazon.com/Josey-Baker-Bread-Baking-Awesome-ebook/dp/B00GOJT6LU/ref=sr_1_1?s=books&ie=UTF8&qid=1493535614&sr=1-1&keywords=josey+baker+breadAll the bread talk around my house lately has me wondering if any of you would care to tell us about bread books that you have baked good breads from (hand or machine). Any recipes that are great? And one question: what do you think about the flavor changes you get by slower rises, for instance, several days? Is there a diff? Do you think it's worth the wait?? (I noticed that the flavor of the recipe hubby made seemed much more pronounced when the bread was warm out of the oven...and of course, slathered in butter. Even memorable. (It's all I talked about the rest of the night. Blush. But cold? Not so much. Guess that's normal?) Thanks, Brenda (Catbatty) |
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Post by swedishcook on Apr 30, 2017 15:40:52 GMT -5
Can't recommend a bread book, but I'll be very interested in replies regarding long, slow rises. I've been baking successfully with fresh yeast for many years until that product became unavailable. Now all recipes with dry yeast instruct you to let dough rise "forever". I refuse to do that and have given up on bread baking. Two rises, 1 hour and 30-45 minutes is what I've always done. Is there such a tremendous difference using dry yeast??? Or has baking evolved and I've lived under my comfortable rock?
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Post by karenw on Apr 30, 2017 17:48:34 GMT -5
I bake a lot of bread but get my recipes come from many sources. The books that I have at home that I use a lot include Bread in 5, the updated copy as well as the "Healthy" edition. Obviously, these call for the slow long rise. I have used the dough both 1 day later and up to one week later. Yes, I think the end result was more complex i.e. tastier when left for the longer rise. However, that being said, the one day dough made respectable bread and the difference was not that dramatic esp. if you are not comparing the two loaves side by side. I also use KAF whole grain baking book, Peter Reinhert whole grain bread book, Cook's illustrated recipes, and the internet for other recipes.
Karen
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gobluem82
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Post by gobluem82 on May 1, 2017 14:43:20 GMT -5
My favorite bread cookbook is The Red Star Centennial Bread Sampler, which is over 30 years old.  Very basic, no photographs, just lots of good, basic recipes. I checked on the Red Star website and was pleased to see that the recipes from my cookbook plus a whole lot more are there, including photos. You won't find too many artisan-type breads here, though. King Arthur Flour cookbooks, and their website, are other wonderful sources. With respect to rise times, I've made different loaves of basic no-knead bread over the course of a few days, and I'm not sure I've noticed a huge difference in flavor. It may depend on the specific recipe. Regardless, though, there is nothing like warm, fresh-baked bread! |
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Varaile
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Post by Varaile on May 14, 2017 7:44:12 GMT -5
Bernard Clayton's New Complete Book of Breads.
Well written, easy to follow and the recipes are structured for traditional "by hand"/stand mixer/food processor. WIDE variety of recipes, ranging from no-knead to have to start the week before. I have yet to have a recipe fail on me. Good for beginners and accomplished bakers. I highly recommend this one.
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Post by beth on May 26, 2017 0:11:26 GMT -5
I kind of glanced this one over earlier. I havae baked more out of my older books than the ones that are cuurrently popular. Bernard Clayton's is a good one, Beard on Bread, The Italian Baker and probably anything by Beth Hensperger, esp her Bread, Bread Bible and Bread of the Southwest. There is another -- Breads of America, that has a recipe I adapted to become my sourdough cinnamon rolls.
As for preferments and delayed proofing -- yes, they do impact the flavor. I make sourdough pizza crust and will make enough for several crusts. The flavor and handling character of the dough do change over that pperiod. We may use one the same day, but the next day is perhaps my favorite. It holds up for about 5 days, but the flavor develops more tang and the texture changes a bit by day 5. That's probably one of the clearest examples I have had, though any of the 5 minute a day breads would probably demonstrate the same thing.
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Post by Catbatty on May 26, 2017 1:52:22 GMT -5
Thanks all. I think I have all the books mentioned (except the Bicentennial). I've always been more of a collector of cookbooks than a baker/cook. But my favorite books seem to be baking books. I have made a few breads myself, but long ago. I used to make some using a food processor and I've made a couple using a bread machine. Nothing turned out so great that I would want it again. But my husband has made some good ones in his first attempts. But he is just getting started. He prefers to eat whole wheat and hasn't tried many other flours/grains. He did make quite a few recipes (even a light rye) using the Artisan in 5 Days first book. (And my friend Kathleen uses that book a LOT...but I never get to taste because she's across the country from me.) SO, I'll look over all these books you've mentioned and maybe give one or more of them a GO.  PS: Bought an artisan loaf of ROSEMARY BREAD at Trader Joe's. OH OH OH My gosh I love rosemary and that bread was to die for. Not so healthy, I suppose. Just white flour and rosemary needles probably. But gee...gotta just eat what is enjoyable sometimes... Thanks again all!! I love hearing about you all making bread. It's such a great subject, I think. Why? I've no clue. Just is.
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Very basic, no photographs, just lots of good, basic recipes. I checked on the Red Star website and was pleased to see that the recipes from my cookbook plus a whole lot more are there, including photos. You won't find too many artisan-type breads here, though. King Arthur Flour cookbooks, and their website, are other wonderful sources.
